Remove any skin and bones from halibut, then cut into 1-inch cubes. Season halibut with salt and pepper. Sauté halibut chunks in 2 tablespoons oil until barely cooked (they will become slightly opaque). Remove from skillet and reserve. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet and add ground ginger. Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture (this should be done prior to starting your sauté so you don't over cook your halibut). Cook and stir until thickened and halibut chunks will flake with a fork. Makes 4 servings.